• 125 g (1/2 package) sliced leeks Les Cultures de chez nous
  • 30 ml (2 tbsp.) salted butter
  • 1 ripe pear, peeled and cut into cubes
  • 125 ml (1/2 cup) shelled pistachios
  • 125 ml (1/2 cup) dried cranberries
  • 5 ml (1 tsp.) chopped fresh rosemary
  • 1 brie or other soft cheese
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  • Preheat oven to 180°C (350°F). In a covered skillet, cook the leeks in butter over medium heat for 2 minutes. Add the pear cubes, pistachios, cranberries and rosemary. Cook for 1 minute then set aside.
  • Put the brie in a shallow baking dish lined with aluminium foil (or a platter suitable for this type of cooking.) Cover with the leeks and bake for 15 to 20 minutes. Allow to sit for 5 minutes before serving. The leeks may be prepared in advance and can be kept overnight in the refrigerator.

Chef's notes